The mind-blowing veggie burger here is built on a homemade nut-and-grain patty, typically served in classic style: two patties with cheese, onions, pickles, and the restaurant's special sauce.
What's better than patio drinking? Boat drinking. Board this seasonal vessel and toss back oysters with cocktails before moving on to lobster rolls and beer. Leer más.
The Activated Lemonade here, looks kind of like lava, but its activated charcoal is said to flush out the liver while absorbing all other pollutants. And it actually tastes somewhat like lemonade. Leer más.
Come Sunday morning, you have a choice: You could go find a delicate brunch, supplemented by bottomless mimosas, or you could knife into a slab of beef and use it to soak up your breakfast Guinness. Leer más.
Po'boys filled with either fried shrimp or fried oysters, veggie muffalettas and braised short ribs stuffed inside of challah bread are all available with a bag of Louisiana Zapp's Potato Chips. Leer más.
Corn, cloud-ear mushrooms, and eggs form an important component of the menu, and so are unexpected items of seafood such as sea intestines, and strange meat-seafood combos. Leer más.
Don’t miss the sesame-flavored tan tan mien, the porky kyushuu, and the simple, salt-flavored shio ($8)—the Asian grandma’s answer to Jewish penicillin. Leer más.
Just a couple of bucks will get you a wiener slathered in sauerkraut and saucy onions. For a quarter more splurge on a chili cheese dog. Leer más.
Try the chaulafan, a fried rice dish which incorporates most of the meats on the menu. Leer más.
Molly’s offers flavors from Peach Cobbler to Mint Velvet, including a few vegan options, all of which can be customized (think sprinkles) at the condiment bar. Leer más.
It's craft cocktails and punches are made with real artistry, and are some of the city's most original recipes. Leer más.
The menu is simple and straightforward: burritos, tacos and quesadillas stuffed with either carnitas, grilled chicken, steak or rice and beans, plus a healthy serving of cheese, salsa and sour cream. Leer más.
For the gobi Manchurian, cauliflower is thinly battered & fried until it is quite golden and crisp, napped with a spicy-sweet sauce. The green chile vinegar on the side sends it into the stratosphere. Leer más.
Balkh's hidden agenda lies in braised meats such as the lamb shank mantled with shredded carrots & raisins, & sided with jus-soaked rice and a salad best squirted with the accompanying herbed yogurt. Leer más.
Recommended is harcho, a Turkish-tasting soup, and an appetizer of snails inundated with white cheese, cream, and garlic. Bring your cardiologist. Leer más.
A symphony of sharp and mellow flavors-proving that vegan cuisine can be as delicious as any other. Leer más.
Its penchant for Italo-Argentine fusion is particularly notable, wood-oven pizza, which comes draped with luscious strips of skirt steak-we've never seen anything quite like it. Leer más.
The parrillada for two is generous, and focused on organ meats, while the fettuccine Alfredo is one of the richer editions in town. Leer más.
This comfy Argentine steak house, with a particularly gracious staff, persists on a strip of Northern Boulevard known for its Colombian eateries. Leer más.
Staten Island's favorite pizza. Their highest achievement is the scungilli pie, loaded with rubbery slices of conch. Leer más.
Proving that the coal-oven-style pizza invented by Lombardi's is still alive and kicking. Leer más.
The menu rounds out with North Indian vegetarian dishes and a Punjabi spin on Chinese food. Tandoori fish is the highlight of the menu, competing with the egg paratha. Leer más.
Tired of the same old tandoori chicken? This innovative oven offers the red bird in several jazzed variations, including one rubbed with lemon pickle and another with green chutney. Leer más.
Best of all, however, was the baba ghanoush, made from flame-roasted eggplant and enough garlic to leave your mouth burning. Leer más.
The real draw at this Asian dessert bar is the ice cream, which has an impossibly silken and dense texture, and is offered in flavors like Ovaltine and Vietnamese coffee. Leer más.
Argentine Chef Fernando Navas is bringing his country's cuisine to NYC. Check it out, located in what used to be Azul Bistro, Balvanera will serve a menu of Argentinean dishes. Leer más.
You're making a big mistake if you don't heap on the fried onions, cheese, bacon, and anything else that strikes your fancy. Fries are completely forgettable-the regulars never order 'em. Leer más.
If buffalo wings invented in Japan, this is what they'd taste like: painted with a sweet soy-based dressing and lovingly sprinkled with sesame seeds. Leer más.
